Archive for October 27th, 2007
Advice on pork butt
Hi Bill,
I have your book and read your newsletters and blogs as well. Question for you:
Last time I did a pork shoulder, it didn’t turn out as tender, juicy or as pullable as I imagined it could be. I used a Boston, bone-in butt, about 3.5 pounds. After seasoning with a dry rub, I had it on my smoker at 225 degrees for about 3 hours before even looking at it. At that point, temp was about 140 and I started spraying with Apple Cider about every half hour. After about another 3 hours it got to about 165 degrees and I wrapped in tin foil and continued to heat until about 195 degrees. I took it off the smoker and let it rest about 45-50 minutes while I prepared the rest of the dinner. The bone seemed loose and came out, smoke ring was nice, but I wasn’t able to easily pull the pork and had to slice it for sandwiches. Any suggestions? Thanks!
Wally
Smoked Turkey Classes
Bill,
A couple of things.
First, is the water problem as bad as the news says in the state of Georgia and through out the southeast?
And, how do you get the BBQers in the northeast to grill year round.
I was going to have a Thanksgiving turkey grilling class this Saturday and I could not get anyone to sign up. Lots of talk but no one putting their $50 where their mouth is.
Any suggestions? And yes I know it is the last weekend of October. But it has been unseasonably warm up here although a little wetter.
Please, let me know what you would do.
thanks
Nick “Griller” Diller
Great Barrington, Massachusetts.
